Lettuce Wraps (12.10.12)

1 cup of dried shitake mushrooms, soaked in hot water for 30 minutes, then finely chopped

8 oz of firm tofu, crumbled (optional)

4 green onions, thinly sliced

1 8oz can of water chestnuts, drained and finely chopped

1 tsp ginger

2 cloves of garlic, minced

1 tsp sesame oil

2 TBS soy sauce

2 TBS Hoisin Sauce

2 TBS Sherry

2 TBS Agave nectar

Combine all the ingredients into a large non-stick pan. Sautee until the mushrooms are fully cooked – about 10-12 minutes, stirring occasionally. While the filling is cooking, you can begin to prepare the special sauce. Simply combine all the ingredients together in a small bowl and refrigerate until you are ready to serve the lettuce wraps.

For the wraps you will need:1 Head of lettuce (iceberg, romaine, or butter) soaked in water for a few hours for crispiness.1 cup of bean sprouts, optional

Special Sauce

¼ cup water

¼ cup Agave Nectar

3 TBS Soy Sauce

2 TBS rice vinegar

2 TBS ketchup

1 TBS fresh lemon juice

½ tsp sesame oil

1 tsp chile garlic sauce

2 tsp stone ground mustard

When the filling is cooked, place a small spoonful onto one piece of lettuce. Top it with the beans sprouts and the special sauce. Roll it up like a tortilla and enjoy!